Persian Yogurt with Cucumber, Dried Mint and Walnuts

What you need

• 40 g (1/3 cup) walnuts
• 500 g (2 cups) plain whole-milk yogurt, thick
• 2 Persian cucumbers, or 1 small English cucumber, skin left on
• 1 clove garlic, grated to a paste
• 1 1/2 tbsp dried mint, plus a pinch for garnish
• 1/2 tsp salt, to taste
• black pepper, freshly ground, to taste
• 1 tsp dried rose petals, optional garnish

Method

Restated from the original video

1. 1

   Toast the walnuts in a dry pan over medium heat 3-4 min, shaking often, until fragrant. Cool them, then chop coarsely.

2. 2

   Cut the cucumbers into cubes of about 5 mm (1/4 in).

3. 3

   Whisk the yogurt in a bowl until smooth.

4. 4

   Stir in the cucumbers and garlic. Crush the mint between your palms as you add it, then season with the salt and pepper.

5. 5

   Taste and adjust the seasoning. If the mixture is too thick, loosen it with 2-3 tbsp cold water.

6. 6

   Cover and chill at least 20 min so the flavors blend.

7. 7

   Stir in two thirds of the walnuts just before serving. Top with the remaining walnuts, a pinch of mint and crumbled rose petals.

Imported from cookingwithayeh.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.